Gingersnap Cookies

• 1 12 cups butter, softened (no substitutes)
• 2 cups sugar
• 2 eggs
• 12 cup molasses
• 4 12 cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 12 teaspoon salt
• 12 teaspoon ground nutmeg
• additional sugar

1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in molasses.
4. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
5. Refrigerate for 1 hour or until dough is easy to handle.
6. Roll into 1-in.
7. balls; roll in sugar.
8. Place 2 inches apart on ungreased baking sheets.
9. Bake at 350F for 8-12 minutes or until puffy and lightly browned.
10. Cool for 1 minute before removing to wire racks.
11. **Cook time does not include chilling the dough for 1 hour.

butter, sugar, eggs, molasses, flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, ground nutmeg, additional sugar

Taken from www.food.com/recipe/gingersnap-cookies-214632 (may not work)